Chicken Primavera Crescent Bake
By: Sharon Chen
Published: Friday, July 7, 2017 - 6:30am

Ingredients




4 tablespoons unsalted butter, cut into pieces
4 ounces fat-free cream cheese
1/4 cup reduced fat mayonnaise
2 cups shredded chicken
1 (10.5-oz) can condensed cream of chicken soup or 1 1/2 cups homemade cream of chicken soup
1/2 cup milk (or half-and-half)
1 (8-oz) can crescent rolls
1 red bell pepper, diced
8 ounces asparagus, top trimmed and diced
1 cup frozen peas and carrots
1 cup shredded cheddar cheese

Preparation

1 Preheat oven to 350°F. Place butter and cream cheese in a medium bowl to soften. 2 Stir mayonnaise into butter and cream cheese mixture until blended. Fold in chicken. Set aside. 3 Combine cream of chicken soup and milk in another medium bowl. Pour 1/2 cup the soup mixture at the bottom of a 13×9-inch baking dish. 4 Unroll and separate crescent rolls on a flat work surface or a large cutting board. Place 1/3 cup chicken mixture on the wide end of each crescent roll, then roll it over the filling; place rolls in the baking dish, seam side down, leaving some room in between each roll. Repeat with the remaining rolls and the chicken mixture. 5 Stir the prepared vegetables in the remaining soup mixture; pour over rolls and top with cheddar cheese. Cover with foil and bake for 25 minutes. 6 Remove foil. Bake for 10 more minutes, uncovered, or until the dish is bubbly. Serve.

About

Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!